TEST KITCHEN'S FAVORITE PATE BRISEE
To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water,1 tablespoon at a time, and pulse until mixture holds together when pinched.
- For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
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Cole Maynier
[email protected]This is the best pate brisee recipe I've ever used. It's so easy to make and the results are amazing. I've used it to make both sweet and savory pies, and they've all turned out perfect.
ASOLUKA CHIKA
[email protected]I'm not a very experienced baker, but this recipe was so easy to follow. My pie turned out beautifully and tasted amazing.
Shapno Ghosh
[email protected]This recipe is a winner! The dough is easy to work with and the pie turned out perfect.
Maurice Stoutmire
[email protected]I've tried many pate brisee recipes, but this one is definitely my favorite. The dough is flaky and delicious, and it's perfect for any pie.
Lubega Stephen
[email protected]This is the best pate brisee recipe I've ever used. It's so easy to make and the results are amazing. I highly recommend it!
Raju yeasin
[email protected]I'm so glad I found this recipe. It's the perfect addition to my baking repertoire.
Annyiah Williams
[email protected]This pate brisee recipe is a lifesaver. I used to be intimidated by making pie dough, but this recipe makes it so easy.
Munawar Sultana
[email protected]I love that this recipe can be used for both sweet and savory pies. It's so versatile!
Tsion Tsegaye
[email protected]This is my go-to pate brisee recipe. It's always a hit with my family and friends.
Raw Fique
[email protected]I've been using this pate brisee recipe for years and it never disappoints. The dough is always flaky and delicious.
Nardin Naguib
[email protected]This pate brisee recipe is a must-try for any baker. The dough is incredibly easy to work with and the results are amazing.
D Moreno
[email protected]I'm not a baker, but this recipe was so easy to follow that I was able to make a beautiful and delicious pie.
Lorifiya Alyse
[email protected]This is the best pate brisee recipe I've ever used. The dough is flaky and delicious, and it's perfect for both sweet and savory pies.
Niaz Jafar
[email protected]I love this pate brisee recipe! It's so easy to make and always turns out perfectly. I've used it to make pies, tarts, and even galettes.
Legend widows
[email protected]This recipe is a keeper! The dough was easy to make and roll out, and the pie turned out perfectly.
aunt bassa
[email protected]I've tried many pate brisee recipes, but this one is by far the best. The dough is so versatile and can be used for both sweet and savory pies.
Mohammad nazmul Hasan papon
[email protected]This pate brisee recipe is a game-changer! The dough is incredibly easy to work with, and the finished product is flaky and delicious. I used it to make a classic apple pie, and it was the best pie I've ever made.